How about a Cool Cuisine?

So what would a cool cuisine look like? In determining the carbon footprint of your next meal, consider these questions:

How far do I travel to buy food and how do I get there?

How much food am I buying—will I eat it all?

What kind of food am I buying—is it plant based or animal based?

Geographically, where is my food coming from?

Is my food organic?

How processed is my food?

What kind of packaging is used for my food?

Do I buy too many processed foods that need to be frozen or refrigerated?

How am I disposing of the food and packaging waste?

A cool cuisine would reduce your overall carbon footprint by using fewer animal products, fewer processed foods, less bottled water, and less food and packaging waste and using more fresh, organic, seasonal, and locally grown whole foods such as vegetables, fruits, and whole grains. The benefits of eating this way are nothing new, but now we realize that our planet, as well as our body, is paying the price for an industrialized food system. It is time for a new perspective on a very old problem.

I propose that solutions to global warming may be the best thing that has happened to the culinary world in a long time, and that is what this book is about. Forget the gloom-and-doom statistics surrounding the fate of the planet; this book offers inspirational ideas on what people are doing to make it better, how you can participate, and what you get out of it by doing so. Use it as a tool to excite and inspire you to spend a little more time in your kitchen.

When you are considering changes in dietary habits, however, remember the age-old saying, “Everything in moderation, including moderation.” Any food can be “good” or “bad” depending on a variety of different factors. Balance is the key. And though many things do motivate us, our ultimate motivation is pleasure. So have fun with this. Don’t guilt yourself or anyone else out of doing things; instead, inspire them in to new ways of cooking and eating. Most importantly, “Don’t let the perfect be the enemy of the good,” wise words from French philosopher Voltaire. Changes in your diet, no matter what ideals guide you, can only be sustained by celebrating the small steps while you learn how to make food that you actually enjoy eating.

Cooking and eating are two of our most primal human pleasures. Learning more about where food comes from, valuing a local food system that brings it to us, and improving our cooking skills can bring years of increased motivation, satisfaction, connection, health, and culinary joy.
It just so happens that, along the way, we can also have a significant impact on the health of our planet. And by doing so, our pleasure can become even greater.